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Wednesday, October 31, 2012

Besides Christmas, is there any "holiday" more looked forward to that Halloween? My children were nearly beside themselves as they packed up their costumes to take to school today.

Dinner will be a rushed affair and they'll be standing by the door, in full regalia, counting down to the bewitching hour. Not mid-night--but six o'clock. The start of Trick-or-Treat in our neighborhood.

Although my Biggest, Little Mouth, would like to be able to run around the neighborhood with her friends, I will, alas be accompanying them again this year. We have a long standing rule that any candy received and not properly thanked, goes to the Big Mama. This could be why big mama isn't a smaller mama, but it does tend to make sure both Little Mouths remember to say thank you at each house.

The remnants of hurricane Sandy are keeping it windy and wet in our neck of the woods. I'm not sure how long we'll be out and about tonight, but there will be this big pot of goodness awaiting our return. What a treat!

Heat a large pot or dutch oven on the stove top, add olive oil and chopped onion. Slice carrots and add them to to onion. Cook over medium heat, stirring occasionally until the veggies begin to soften. De-glaze the pan with the wine or juice of one lemon. Add the chicken broth, lemon zest, thyme, garlic, bay leaf and chicken. Allow to simmer for 45-60 minutes.

Remove chicken, bay leaf and any large pieces of garlic. When chicken has cooled, shred and add back to the broth. If broth has condensed, add water until you have enough liquid to cook the noodles. Add noodles to the pot and bring to a boil.

Lower flame to a simmer until the noodles reach the desired tenderness. Add a tablespoon of fresh chopped parsley and serve with crusty bread.